Kladdkaka - Swedish Sticky Chocolate Cake

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The Familia Hughes take on this Swedish cake - a cross between a brownie and a molten cake, it's crispy on the outside and fantastically gooey in the centre - that's so easy to make.

Serves: 6

Prep Time: 5 minutes

Cooking Time: 15-18 minutes

Ingredients:

• 110g butter

• 90g sugar (most recipes state double this)

• 2 medium eggs

• 90g all-purpose flour

• 50g coca powder (most recipes state half this)

• pinch salt

• 1 tsp optional vanilla extract

  
  

Method:

1. Preheat the Oven: set to 175°C (350°F)

2. Prepare the Pan/baking dish: Dust with cocoa powder

3. Melt the Butter: microwave on low, and let cool slightly

4. Mix the rest of the ingredients: combine the eggs and sugar, whisking until just mixed. Stir in the melted butter. Sift in the flour, cocoa powder and salt and mix until combined.

5. Bake: Pour batter in to pan/baking dish and bake for 15-18 minutes so that the top is firm. The centre should remail gooey.

6. Serve hot/wam with ice cream, with a dusting of powdered sugar, whipped cream and/or berries or, as we do, plain and/or topped with Malteasers (other brands of favourite chocolates are available).